Isasmedjan 240 wrought iron clad rat
View attachment 109442View attachment 109443View attachment 109444
I got it’s twin
Isasmedjan 240 wrought iron clad rat
View attachment 109442View attachment 109443View attachment 109444
Extended my collection a little. This time with a 240 bread knife. Is actually a sujihiki made by Tsukahara san from Seki and the serrations are made here by a local sharpener.
View attachment 109472View attachment 109473
I've thought about one of his for a bit. Please do report. Looks like the other French makers to some degreeOrdered a knife from a Frenchman living in GB.
Simon Maillet
View attachment 109217
View attachment 109219 View attachment 109220
Steel: 135Cr3
Saya, handle: black walnut
Length: 240mm
Height: 52mm
Spine: over 5mm ; mid:2,8mm ; 1cm before tip: 0,8mm
Hey,I've thought about one of his for a bit. Please do report. Looks like the other French makers to some degree
Thank youHey,
This is what I wrote to someone asking regarding performance and overall about the knife:
It's hard to tell. The profile is good but not perfect. I wanted some convexity which he achieved but more in the front than the end. When I saw the pics of the forged blade, already knew he has too few material to get it really convex towards the heel. The handle is a bit too long for me but doesn't feel terrible in hand, it's quite light. Blade looks really good. Spine nicely rounded, choil nicely eased. Tang could be a bit better fitted into the handle but it's alright. You can see some grindmarks still, he went onto higher grits too fast, wasn't consistant enough. Saya is fitting well at the spine and also with the pin but a bit too loose towards the edge. Pin is way too loose and also a bit too long, will have to use a thread to not lose it and shorten it. Performance wise it was strange the first time using it, something felt off. Used it on kitchen paper towels and could tell it has more bite than refined edge but was still sharp, so had to be something else. After using it and feeling the knife I believe the problem is the convexity. It's too heavy convex close to the edge and the knife is thicker in the middle part towards the tip than at the heel around 1-2cm over the edge. Have to get calipers to measure it, will be interesting. It sucks going horizontally through onions and you can tell something is off. The tip could be a tiny bit thinner for me but works well. No problems regarding vertical cuts in an onion. So I will have to measure it, inspect it and keep using it to know exactly what i will have to do. Either send it back to Simon or let it become a project knife which is more likely. I kinda got a dud but believe I just had bad luck. If it wouldn't have this problem it would be a nice knife for the money. Steel feels good on the board, takes a nice and stable patina, also feels robust.
Just talked with someone else about his and what he thinks about it. Same as me tip could be thinner but is alright. Too much convexity, sent it back to him to thin it out, was better but he still thins it out by himself.
His measurements:
1cm over the edge: heel, half way, 1cm from tip:
SM: 1.32 - 1.63 - 0.89
I tried it the FM this weekend - some shakshuka, zucchini flowers, and pesto pesto Genovese with potatoes and beans pasta, and it was a delight to work with - simply glides through foodI have a blue 1 Y Tanaka and I assure you it’s an absolute pleasure. I’m very envious of your dimensions though. I’d say those specs are just about perfect for a do it all knife.
Hey,
This is what I wrote to someone asking regarding performance and overall about the knife:
It's hard to tell. The profile is good but not perfect. I wanted some convexity which he achieved but more in the front than the end. When I saw the pics of the forged blade, already knew he has too few material to get it really convex towards the heel. The handle is a bit too long for me but doesn't feel terrible in hand, it's quite light. Blade looks really good. Spine nicely rounded, choil nicely eased. Tang could be a bit better fitted into the handle but it's alright. You can see some grindmarks still, he went onto higher grits too fast, wasn't consistant enough. Saya is fitting well at the spine and also with the pin but a bit too loose towards the edge. Pin is way too loose and also a bit too long, will have to use a thread to not lose it and shorten it. Performance wise it was strange the first time using it, something felt off. Used it on kitchen paper towels and could tell it has more bite than refined edge but was still sharp, so had to be something else. After using it and feeling the knife I believe the problem is the convexity. It's too heavy convex close to the edge and the knife is thicker in the middle part towards the tip than at the heel around 1-2cm over the edge. Have to get calipers to measure it, will be interesting. It sucks going horizontally through onions and you can tell something is off. The tip could be a tiny bit thinner for me but works well. No problems regarding vertical cuts in an onion. So I will have to measure it, inspect it and keep using it to know exactly what i will have to do. Either send it back to Simon or let it become a project knife which is more likely. I kinda got a dud but believe I just had bad luck. If it wouldn't have this problem it would be a nice knife for the money. Steel feels good on the board, takes a nice and stable patina, also feels robust.
Just talked with someone else about his and what he thinks about it. Same as me tip could be thinner but is alright. Too much convexity, sent it back to him to thin it out, was better but he still thins it out by himself.
His measurements:
1cm over the edge: heel, half way, 1cm from tip:
SM: 1.32 - 1.63 - 0.89
Wrought iron clad?I recently tried a Yannick that impressed me as well.
No idea. Just commenting on the grind.Wrought iron clad?
I’ve heard several times that Heldqvist puts excellent edges on his knives. A nice feature!I tried it the FM this weekend - some shakshuka, zucchini flowers, and pesto pesto Genovese with potatoes and beans pasta, and it was a delight to work with - simply glides through food
I had a chance to also use this Heldqvist 270mm knife with near identical dimensions - won on auction - this Heldqvist was something else - I have to find out how Tobias sharpened the knife because if anything can keep up or best a Kono - that is saying something
Kono handle was skinny
I reached out to Tobias today about what he used to sharpen this beauty. He told me that he sharpened it according to the following progression:I’ve heard several times that Heldqvist puts excellent edges on his knives. A nice feature!
I've never seen or heard of anyone doing anything like that. Looks like it's quite suitable in use.Extended my collection a little. This time with a 240 bread knife. Is actually a sujihiki made by Tsukahara san from Seki and the serrations are made here by a local sharpener.
that is a nice one mate - where did you get it from?Yoshikazu Ikeda
Gyuto 240mm
Shirogami 2A
63HR
View attachment 109478
View attachment 109479
View attachment 109480
View attachment 109481
View attachment 109482
It's made of HAP40. A bit overkill for a bread knife but I wasn't free to choose. I was a bit afraid of chipping but when you see the tips of the serrations they are not as thin as a normal sujihiki edge. The sharpener took it back a bit.I've never seen or heard of anyone doing anything like that. Looks like it's quite suitable in use.
What steel is the knife made of?
It’s 247/55/190g and it is a dream!Mathias Ekman wa-gyuto. I literally just unpacked it. Details will follow.
Beautiful knife! How do you like the profile? Also, have you taken it to the stones yet?Y Tanaka Blue 1 Damascus gyuto. KNS version - Sentan with ebony and marble horn heart/kite handle. 217 edge, 48 heel and 198 grams. Thanks to James for sending multiple pics of handle and blade options plus a great Black Friday price. Delivered from Australia to US in 4 days!View attachment 105062View attachment 105063View attachment 105064View attachment 105065View attachment 105066View attachment 105067View attachment 105068View attachment 105069
Dude that is gorgeous! I didn’t even know Kagekiyo made Damascus carbon blades. Where’d u find that gem? And how do u like the handle?Kagekiyo 240mm blue 1 damascus wide bevel gyuto with ebony handle with brass ferrule and endcap
View attachment 109683View attachment 109684
Enter your email address to join: